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Декабрь 2014 (published: 03.12.2014)
Number 4(22)
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The process control system of heat treatment food
Balubash V.A., Aleshichev S.E., Dobryakov V.A.
Keywords: moisture, curd, butter, performance, temperature, acidity, stabilization, management, regulation, indignation.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The process control system of heat treatment food
FormationRegulated quality food - moisture associated with the technological parameters of its production. From the point of view of process control moisture forming curds are the main parameters on the performance of the dehydrator clot and the temperature of its heat treatment before dehydration. Based on the analysis of possible disturbances in the actual conditions of Reference production process of cheese making the expediency corrective action via the heat treatment temperature clot, depending on its acidity. For the process of production of butter analyzed the possibility of making the control actions on the three control channels.
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Read the full article
Keywords: moisture, curd, butter, performance, temperature, acidity, stabilization, management, regulation, indignation.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License